Processing and chemical constituents of Pu-erh tea: A review

被引：277

作者：

Lv, Hai-peng ^{[1
,3
]}

Zhang, Ying-jun ^{[2
]}

Lin, Zhi ^{[3
]}

Liang, Yue-rong ^{[1
]}

机构：

[1] Zhejiang Univ, Tea Res Inst, Hangzhou 310058, Zhejiang, Peoples R China

[2] Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Peoples R China

[3] Chinese Acad Agr Sci TRICAAS, Tea Res Inst, Natl Engn Res Ctr Tea Proc, Hangzhou 310008, Zhejiang, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 53卷 / 02期

关键词：

Pu-erh tea; Chemical constituents; Processing; POST-FERMENTATIVE PROCESS; CAMELLIA-SINENSIS; VOLATILE COMPOUNDS; SAFETY EVALUATION; OXIDATIVE DAMAGE; GALLIC ACID; AMINO-ACIDS; BLACK TEA; GREEN; CATECHINS;

D O I：

10.1016/j.foodres.2013.02.043

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pu-erh tea is a unique microbial fermented tea produced from the sun-dried leaves of large-leaf tea species (Camellia sinensis (Linn.) var. assamica (Masters) Kitamura) in the Yunnan province of China. Pu-erh tea has become increasingly popular in Southeast Asia may be due to its multiple health benefits. The special sensory characteristics of Pu-erh tea arise from the multitudinous chemical changes and transformations of the chemical constituents of the sun-dried green tea leaves that occur during the post-fermentation process. Many functional components have been isolated from Pu-erh tea and identified. In this paper, modern processing techniques and their effects on the transformation of the chemical constituents and the major chemical components of Pu-erh tea are reviewed and discussed. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：608 / 618

页数：11

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